Baked Ravioli in Alfredo Sauce with Mushrooms
Indulge in the ultimate comfort food with this Baked Ravioli in Alfredo Sauce with Mushrooms, a decadent dish perfect for weeknight dinners or special occasions. Tender cheese ravioli is coated in a luscious homemade Alfredo sauce made with heavy cream, Parmesan cheese, and fragrant garlic, then elevated with golden sautéed mushrooms for an earthy twist. This crowd-pleasing casserole is topped with gooey melted mozzarella and baked to golden perfection for a creamy, cheesy bite in every forkful. Ready in just 45 minutes, this easy baked pasta recipe is a gourmet-inspired meal that's simple to make yet luxurious in flavor. Garnished with freshly chopped parsley, it’s a feast for both your eyes and taste buds!
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Recipe Information
Ingredients
- 18 ounces Cheese ravioli (frozen or fresh)
- 8 ounces Mushrooms (sliced)
- 2 tablespoons Unsalted butter
- 2 cloves Garlic (minced)
- 2 cups Heavy cream
- 1 cup Parmesan cheese (grated)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1.5 cups Mozzarella cheese (shredded)
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the ravioli according to package instructions, usually 3-5 minutes for fresh or 8-10 minutes for frozen ravioli. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, or until they are soft and browned. Remove the mushrooms from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant.
Pour the heavy cream into the skillet and bring to a gentle simmer, stirring constantly. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and thickened, about 3-4 minutes.
Season the Alfredo sauce with salt and black pepper to taste.
In a large mixing bowl, combine the cooked ravioli, sautéed mushrooms, and Alfredo sauce. Mix gently to coat the ravioli evenly.
Transfer the ravioli mixture to a greased 9x13-inch baking dish, spreading it out evenly.
Sprinkle the shredded mozzarella cheese over the top of the ravioli.
Bake the dish in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown on top.
Remove the baking dish from the oven and let it cool slightly for 5 minutes.
Garnish with freshly chopped parsley before serving. Enjoy your creamy baked ravioli dish!
Nutrition Facts
Calories |
1154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 1968 mg | 86% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.8 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1069 mg | 82% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 394 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
